In keeping with my plan to go through my recipe file and make 3 new recipes per week in order to:
A) Have lots of new recipes to post
B) Clean and de-clutter certain areas in my kitchen that are badly in need of some attention.
Here is the first of many recipes I'll start with. It's a main course comfort food for French Country Chicken and it was superb!

As you can see from the original recipe I made my notations (most of them anyway) of the personal touches I used in my bizarre need to tweak every recipe I've ever laid my hands on. It's just how I roll :)

I couldn't tell you what magazine I'd ripped this from, or from how long ago, but I guess the only thing that really matters is that I'm finally getting around to making it (or something similar). See, I knew I'd get to it...eventually :)

-In a large skillet, cook the bacon over medium high heat until almost crisp. Remove from pan and drain on paper towels.
-Salt and pepper the chicken thighs and cube into bite size pieces.
-Drain most of the bacon fat from the skillet but leave a little in the pan to brown up the chicken thighs.
-Working in batches, over medium high heat, brown the chicken just to get a good color but not to fully cook through.
-Add the browned chicken, cooked bacon and the can of diced tomatoes back into the skillet on medium low heat.
-Stir to combine and then add the herbs, beef stock, French dressing and butter.
-Simmer on medium low for 10 minutes until the chicken is cooked through and no longer pink in the center.

-Stir the Dijon mustard into the hot mashed potatoes.

-To serve, place a helping of the potatoes on a plate and top with the chicken and sauce.